THE GOURMET CELEBRATION (€115 pp)

Includes everything in our standard Wedding Celebrations Package plus:

A 150ml glass of Prosecco on arrival (Supplements apply for additional Prosecco or Champagne)
Phelim’s famous Canapes (supplements may apply depending on canapes choice)
A choice of two starters from the Gourmet celebration menu
A choice of two main courses from the Gourmet celebration menu
A choice of two desserts from the Gourmet celebration menu
Tea and coffee
Half a bottle of house wine per person (Supplements apply for additional wine or different wine choices)
Midnight Munchies (Supplements may apply depending on Choices of midnight munchies)

The Gourmet Celebration sample menu

Tartlet of goats cheese, roast red pepper, beetroot and basil, sundried tomato and tarragon dressed salad
Spring roll of roast chicken, creamy brie and sundried tomatoes, honey mustard dressed frieze salad, red pepper escabeche
Spring roll of Tipperary cream cheese, smoked salmon, crab and dill, lime and cumin dressed baby leaf salad
Timbale of poached fresh salmon and cold water shrimp, smoked paprika thousand island dressing, dressed lambs lettuce
Fresh crab and tiger prawn potato cake in a golden panko crumb, sun kissed tomato choron, lime and cumin dressed baby leaf salad
Ripe plum tomato and marinated buffalo mozzarella salad on wild baby rocket, opal basil dressing
Fantail of marinated and in house smoked duck breast, duck and hoi sin spring roll, spiced roast cashews, pink grapefruit vinaigrette
Sushi of Wexford smoked salmon with a soy and wasabi dip
Warm spiced fillet of chicken in shiracha dressing with sesame and ginger, roast red pepper and tarragon dressing
Smoked chicken, tarragon and mushroom tartlets in a Chablis cream , pumpkin seed salad, sherry vinegar dressing
Fantail of in house smoked chicken on a mini salt roast pine nut Caesar with aged parmesan and ciabatta croutons
‘Prawn Cocktail’ of warm marinated tiger prawns, avocado, cherry tomatoes, lemon and lime ‘Marie rose’ with smoked paprika and wild chive

Baked Roulade of salmon stuffed with a wild chive mousse on a buttery leek confit, bitter citrus cream
Baked Marinated Cod in Mediterranean herbs and spices with a Bannow bay mussel, saffron and rosemary beurre blanc
Roast roulade of free range chicken stuffed with potato, bacon and herbs wrapped in dry cure bacon on a chive hollandaise
Confit of Barbary duck leg with crunchy leek, carrot and sesame stir-fry and a spiced palm sugar and mango jus
Pan roast fillet of cod wrapped in sweet potato shavings on a baby pea and spring onion risotto
Roast pork fillet wrapped in bacon stuffed with sage and onion on baby vegetable medley and sauté potatoes
Braised pork belly with glazed apple and pear compote, melted onions and a honey sauce
8 hour slow cooked beef short rib, roast shallot, thyme and burgundy jus, béarnaise glaze
Honey and mustard glazed loin of bacon with spring cabbage, baby baked potatoes and a mustard cream
Pan fried fillet of fresh hake topped with garlic prawns and shrimps, glazed pearl onions and a champagne froth
Poached darne of Wexford harbour salmon (when in season) with a chive flower hollandaise on a buttery champ potato
Baked breast of guinea fowl with a lemon and garlic butter roasted under its skin, spring onion Pomme puree and crispy chorizo

Desserts:

Glaced fruit creamy baked cheesecake topped with fresh berry compote in a pool of caramel sauce, homemade honeycomb ice-cream in a caramelized brown sugar crumb
Individual Belgian chocolate fondant, fresh raspberry coulis, hazelnut crumbed vanilla bean ice-cream
A selection of sweet and tart sorbet with a cointreau infused pineapple and basil salsa
Bitter lemon torte with fresh seasonal berries and raspberry sherbet
‘Jam pot’ of Eton Mess with seasonal berries, crispy meringue and fresh Irish cream
Pots of sticky toffee pudding, vanilla cream and toffee ice cream

Create your dessert village

A selection of your favourite 3 desserts (may be unlisted) presented in mini pots on the dessert village display